KUALITAS KIMIA SUSU BUBUK KAMBING PE YANG DIBERI TAMBAHAN YOLK
ABSTRACT: The aim of this
research is to know of yolk additif influence to chemical quality of PE goat
milk powder. The method was used are Completed Randomized Design with 5
treatrments and 3 replicant. The replicantion ware done A = 0 gram yolk, B = 10
gram yolk, C = 20 gram yolk, D = 30 gram yolk and E = 40 gram yolk. The
parameters were measured water, fat, protein and calsium content from milk
powder. Influence of Yolk additif on basic material to milk powder produce is
significanly to its. The best Quality was found on replicantion C, ware yolk
additif 20 gram, water content 2,01%; fat content 6,46%; protein content 5,73%
and calsium content 0,19%.
Key words: milk powder, yolk,
PE goat
Penulis: Siti Ch. Chotimah
Kode Jurnal: jppeternakandd080029
